Hi All, I searched the forum but my search skills didn’t let me find a discussion if it’s been posted before.
In my other types of cooking I’m experimenting with salt substitute from Morton’s - Potassium Chloride. I wondered if it’s a substitute for dry brining. On the science, Potassium is larger and heavier, but I think has the same number of free electrons but KCl has a higher electro negativity than NaCl. Anyone tried it?
I'm on a salt-restricted diet, so I'd be very interested to hear if you actually try it or find someone who has.
I have not tried it for dry brining, but I've tried it in various forms. It's the sodium replacement in Heinz No Salt Added Ketchup. It does have a distinct flavor which takes a little getting used to.
Now I'll speculate a bit. For dry-brining, I have no idea if it would actually function like salt. It might affect the taste. On a relatively unseasoned hunk of meat (i.e., steak) this might be very noticeable. On a heavily seasoned/smoked piece, you might be able to get away with it easier.
I'd be careful with this - the body handles a little excess sodium fairly easily, excess potassium can be quite life-threatening. I don't think I'd suggest bring or curing with it, out of an abundance of caution. Unless there is some real documentation somewhere that this has been proven safe and effective, in which case I'd be slightly less concerned - only slightly.
Potassium excess can cause cardiac arrhythmias and lots of issues.
Originally posted by DogFaced PonySoldierView Post
I'd be careful with this - the body handles a little excess sodium fairly easily, excess potassium can be quite life-threatening. I don't think I'd suggest bring or curing with it, out of an abundance of caution. Unless there is some real documentation somewhere that this has been proven safe and effective, in which case I'd be slightly less concerned - only slightly.
Potassium excess can cause cardiac arrhythmias and lots of issues.
Wow. Didn’t know that PonySoldier. I clearly have more research to do.
Thank you!
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
They recommend using a low salt version, not a completely no-salt version, for brining, as the low amount of sodium offsets the bitterness of the potassium.
I think what you would have to do is look at how much potassium chloride your brine will contain, in mg or grams. I am sure your container tells you what that amount is per teaspoon. It should say what percentage of daily allowance that "serving" is.
I am betting once diluted through a big hunk of meat, the overall potassium chloride levels will be pretty low. When I am dry brining with regular salt, or kosher salt, its really not much more than you would put on the meat than if you were fixing to serve it. I.e. Meathead says to use 1/2 tsp kosher or 1/4 tsp table salt for dry brining, per pound. If you go with that 1/4 tsp lite salt or potassium chloride per pound, you are going to be at very low levels in the meat, and I think you will be just fine, with nothing to worry about.
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Hi All, I searched the forum but my search skills didn’t let me find a discussion if it’s been posted before.
In my other types of cooking I’m experimenting with salt substitute from Morton’s - Potassium Chloride. I wondered if it’s a substitute for dry brining. On the science, Potassium is larger and heavier, but I think has the same number of free electrons but KCl has a higher electro negativity than NaCl. Anyone tried it?
Thanks
Here is an interesting article that gives some medical insight into potassium chloride vs sodium chloride.
For some folks it may be good and for other folks not so good. There are a few medical conditions that would make the use of potassium chloride ill advised. If you have a medical condition mentioned in this article, you should probably check with your doctor before proceeding with potassium chloride substitution.
Here is another article that says it is perfectly acceptable to use potassium chloride in brining meat as long as it is a low-salt version and not a 100% salt-free version.
I'm sure you can find other articles on this subject.
Depending on the sensitivity of your taste buds, you may detect minor bitter notes if you use the potassium chloride substitute. If your overall health condition doesn't suggest caution, go for it and let us know what you think about the results.
Maybe not so simple as just genetic conditions or known severe health conditions.
If you're specifically looking into low-sodium solutions, it makes me wonder why - is this due to a heart or blood pressure issue and a low sodium recommendation from your doctor?
If so, and you are on some kinds of medications, specifically blood pressure medications, the effects of potassium retention in your body can be more pronounced. For instance, blood pressure medications that are angiotensin converting enzymes (ACEs) or angiotensin receptor blockers (ARBs) work in part on fluid balance in your body through hormonal effects that can change kidney function and have been known to contribute to hyperkalemia - aka high potassium. Even thiazide diuretics can affect these somewhat, and though things like Lasix (furosemide) is considered a potassium wasting diuretic, if it causes some decrease in kidney filtration function (aside from its water excretion properties), this can affect your sodium/potassium balance, etc. And if you're on spironolactone for BP or heart, I would definitely want to do a lot of research before utilizing a potassium-containing cure, as spironolactone (and others) cause potassium retention.
There are a whole lot of factors in fluid/electrolyte balance in the body - so there are no real simple answers. In addition, it may be fine one day, then due to external influences like being outdoors and getting a little dehydrated, or overdoing it in some way, may throw you over the edge in terms of electrolyte balance and then you end up in trouble.
I've seen a lot of weird things in my life, not all of which we have been able to explain or pin down to a specific cause when it comes to sodium, potassium, calcium and other electrolytes. They can be maddening to chase down, but potassium can be a dangerous one, especially in the setting of some medications and conditions.
That's all I'll say on it, just be careful - I'm not giving medical advice here, because it's way too unclear based on individual situations.
KCl is not really a substitute for NaCl. It tastes different. VERY different.
And this is where the magic of dry brining shines. You are not using very much salt. I can dry brine a whole packer brisket with what, 1/4 teaspoon of salt per pound? That means a 1/2 pound serving has at the most 1/8 teaspoon, and in all likelihood even less because of the cooking process. Also the salt chemically changes, although the sodium never really disappears. That is 0.7 grams. If you wolf down an entire pound (half kilo) it is still not much salt, comparatively speaking.
What you need to cut back on is all the OTHER salt. Maybe think about making your own BBQ sauce with low salt ingredients. Do not add table salt to your plate. Cut WAY BACK on salty snacks. Read labels on salad dressings. Cheese can also be LOADED in salt. And so on. But the very small amount of salt needed to dry brine meat? If you calculate how much that is you will likely find it fits in the low sodium category.
But forget about wet brine or salt curing. That is gonna be right out. This means corned beef, ham, pastrami, everything on the charcuterie platter, all olives, and so on. I would be willing to bet 3 olives and 3 slices of pepperoni has more salt than an entire dry brined brisket. Or at least about the same. Except the brisket is going to weigh 15 pounds or so.
Murdy 1/4 teaspoon kosher or half that volume if using table salt. According to the free side instructions. I dont really measure, just sprinkle some over the meat. You are not curing, so you do not need a lot.
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